Tortellini Tomato Soup

Soup season is officially here, and if you’re not simmering something cozy on the stove, you’re missing out on the best part of cold-weather cooking! I love starting with a comforting soup base and giving it a tasty twist, my husband always jokes that no one eats the same thing twice in our house. This creamy tortellini tomato soup is one of those happy experiments, inspired by my beloved tomato orzo soup. If you’ve tried that one, you’re going to fall in love with this heartier, cheesy tortellini version that’s just as flavorful and easy to make!

A bowl of tortellini soup with tomato broth topped with shredded parmesan cheese and chopped basil.

Ingredients

  • 1 tablespoon olive oil

  • ½ cup (about 46 g) diced yellow onion

  • ½ cup (about 70 g) chopped red bell pepper

  • ¼ teaspoon salt

  • 1 tablespoon Italian seasoning

  • 2 tablespoons tomato paste

  • 3 large cloves garlic, peeled and pressed

  • ½ teaspoon (about 2 g) freshly grated ginger root

  • ½ tablespoon dried rosemary

  • 1 can (28 oz) San Marzano–style crushed tomatoes

  • 4 cups chicken broth

  • 1 small cube chicken bouillon

  • Freshly ground black pepper, to taste

Optional Add-Ins

Bowl of tortellini tomato soup garnished with shredded parmesan cheese and chopped basil, with bowls of grated cheese, fresh basil leaves, and a white pot with tomato-based soup.

Instructions

  1. In a large soup pot, heat olive oil over medium heat. Add the diced onion and chopped red bell pepper. Sauté for about 5 minutes, or until the vegetables are soft and fragrant.

  2. Stir in the salt, Italian seasoning, and tomato paste. Cook for 1-2 minutes, stirring frequently, to let the tomato paste caramelize slightly and deepen the flavor.

  3. Mix in the garlic and grated ginger root. Cook for about 1 minute, just until fragrant.

  4. Pour in the crushed San Marzano tomatoes, chicken broth, and chicken bouillon cube. Stir well, bring to a gentle simmer, then cover and cook on low heat for 20 minutes to let the flavors blend.

  5. Remove the pot from heat and use an immersion blender to puree the soup until smooth. (If you don’t have one, let the soup cool slightly, then carefully transfer to a blender and blend in batches.)

  6. Return the soup to medium heat. Add the tortellini and cook until al dente, according to package directions.

  7. Season with freshly ground black pepper to taste. For a creamy finish, swirl in a bit of heavy cream before serving, and top with freshly grated Parmesan cheese and chopped basil for an extra flavor boost.

Equipment

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